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Thai Turkey Rolls with Peanut Sauce
-
Prep
25
min
-
Total
40
min
-
Ingredients
18
-
Servings
12
Turkey Rolls
-
1
-
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
-
1
-
tablespoon vegetable oil
-
1/4
-
lb ground turkey
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1/4
-
cup chopped drained water chestnuts (from 8-oz can)
-
1/4
-
cup shredded carrot
-
2
-
tablespoons chopped fresh cilantro
-
1
-
clove garlic, finely chopped
-
2
-
tablespoons apricot preserves
-
2
-
teaspoons soy sauce
-
1/2
-
teaspoon ground ginger
-
1/4
-
teaspoon crushed red pepper flakes
-
1
-
egg, beaten
Sauce
-
1/4
-
cup creamy peanut butter
-
2
-
tablespoons orange marmalade
-
2
-
tablespoons water
-
2
-
tablespoons soy sauce
-
1/4
-
teaspoon ground ginger
-
1/4
-
teaspoon crushed red pepper flakes
2012 © and ®/™ of General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories
- 150
- Calories from Fat
- 70
% Daily Value
- Total Fat
- 8g
- 12%
-
- Saturated Fat
- 2 1/2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 390mg
- 16%
- Potassium
- 85mg
- 2%
- Total Carbohydrate
- 15g
- 5%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 5g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Expert Tips
Save prep time by buying a bag of preshredded carrots.
Water chestnuts, a popular ingredient in Asian cooking, add a little crunch to these turkey rolls. You can find canned water chestnuts in the ethnic foods aisle of most supermarkets.
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1
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); press into 12x9-inch rectangle. Cut into 12 rectangles.
-
2
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add turkey; cook 4 to 5 minutes, stirring occasionally, until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, soy sauce, ginger and red pepper flakes. Spoon about 1 tablespoon turkey mixture onto long side of each dough rectangle to within 1/4 inch of short ends. Starting with long side, roll up. Pinch edges to seal. Place seam side down on cookie sheet. Brush with egg.
-
3
Bake 10 to 15 minutes or until deep golden brown. Remove from cookie sheet.
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4
Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat, stirring until hot. Remove from heat. Serve with turkey rolls.